密楝和吴茱萸果实多糖的体外抗氧化和抑菌活性研究

采用水提醇沉法提取密楝和吴茱萸果实中粗多糖，苯酚-硫酸法测定粗多糖含量。在体外化学模拟条件下，测定密楝和吴茱萸果实粗多糖对羟自由基(·OH)、H2O2和DPPH自由基的清除作用。细胞培养板液体稀释法测定密楝和吴茱萸粗多糖最小抑菌浓度。同时，将密楝果实多糖的抗氧化活性和抑菌活性与吴茱萸果实多糖的活性进行对比。体外实验结果表明：蜜楝果实多糖对·OH、H2O2和DPPH自由基清除能力EC50分别为0.8、0.25mg/mL和0.9mg/mL；吴茱萸果实中粗多糖对·OH、H2O2和DPPH自由基清除能力EC50分别为1.0、0.1mg/mL和0.8mg/mL。两种多糖均表现出较强的清除活性，对H2O2和·OH清除活性尤其明显，而且在相同质量浓度下对H2O2的清除活性明显高于VC。抗菌实验表明，吴茱萸粗多糖的抑菌、杀菌活性强于密楝粗多糖的活性。

in vitro Antioxidant and Antimicrobial Activity of Polysaccharides Extracted from the Fruits of Evodia lenticellata Huang and Evodia rutaecarpa (Juss.) Beth.

In this paper, it reports the results of an evaluation of in vitro antioxidant and antimicrobial activity of respective polysaccharides (PEL and PER) extracted from the fruits of Evodia lenticellata Huang and Evodia rutaecarpa (Juss.) Beth using hot water extraction and subsequent ethanol precipitation. The contents of polysaccharides were determined by phenol-sulphuric acid method. The scavenging capacities of PEL and PER against hydroxyl free radicals (·OH), hydrogen peroxide (H2O2) and 2,2-diphenyl-2-picrylhydrazyl free radicals (DPPH·) were evaluated using mimic chemical systems in vitro. Minimal inhibitory concentration as determined by liquid dilution method on cell culture plates was used for anti-microbial activity evaluation. The results showed that the EC50 values of PEL for scavenging ·OH, H2O2 and DPPH· were 0.8, 0.25 mg/mL and 0.9 mg/mL, respectively; for PER, the EC50 values were 1.0, 0.1 mg/mL and 0.8 mg/mL, respectively. Both PEL and PER exhibited obvious scavenging effects against H2O2 and ·OH. In addition, they were both more competent to scavenge H2O2 than vitamin C at the same concentrations. PER provided a potential antimicrobial agent with stronger bioactivity when compared to PEL under the same conditions.